Red Wine Risotto with Peas
Indulge in the luxurious flavors of Red Wine Risotto with Peas—a stunning dish that’s as delicious as it is visually striking. This creamy risotto combines the nutty richness of arborio rice with the bold depth of dry red wine, creating a show-stopping, ruby-hued base. Bright green peas add a pop of color and sweetness, while Parmesan cheese and a touch of butter create the ultimate velvety texture. Infused with aromatic garlic and fresh parsley, this dish is perfect as a main course or an elegant side. Whether you’re hosting a dinner party or simply elevating weeknight dining, this red wine risotto is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups arborio rice
- 1 cup dry red wine
- 4 cups chicken or vegetable stock, warmed
- 1 cup frozen peas, thawed
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the arborio rice to the pan and stir well to coat the grains in the oil and butter. Toast the rice for about 2 minutes, stirring frequently.
Pour in the red wine and cook, stirring continuously, until the wine is mostly absorbed by the rice, about 2-3 minutes.
Begin adding the warmed stock, one ladleful (about 1/2 cup) at a time, stirring constantly. Allow the rice to absorb the liquid before adding the next ladleful. Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes. You may not need all of the stock.
Stir in the thawed peas and cook for 2-3 minutes until heated through.
Remove the pan from heat and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.
Serve the risotto immediately, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 6519 mg | 283% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 20.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1378 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
